can u plz post recipe of koftay,step by step from starting point till the last step when they are ready to b served..
How to make the balls till the salan,with the amount of maslay… thx..
i guess there are threads already but there’s not with the whole recipe..atleast i cudn’t find one.
Re: koftay from scratch…
http://www.paklinks.com/gs/household-affairs-cuisine-corner/274143-koftay.html
hope this helps…
I posted the recipe in this old thread…I’ll copy it here too…
FOR MEATBALLS…
qeema…finely ground(i use chicken…u can use whatever u like)…1 pound
onion…1…finely chopped
salt…acc to taste
red chillies…acc to taste
sookha dhaniya powder…half teaspoon
zeera…a pinch or two
garlic…half teaspoon
egg…1…(whole)
besan…2 tablespoons…(roast the besan first…just put it in any pan and heat it for a few mins while stirring…when u start to smell it…its done…usually takes just 2 or 3 mins…)
now mix everything together…if u feel like it is too moist add another tablespoon of besan to it…and then make meatballs…
i always freeze the koftaas after making them…makes it easy for me to handle them while cooking and also come in handy if i have to cook sth on a short notice…
**TO COOK THE SALAN…
**thinly slice an onion and fry it in some oil…when slightly golden brown,take it out and put it in a blender with 1 tomato,1tbsp of garlic and a tablespoon of yogurt(if u like thick shorba/gravy…and if not just leave the yogurt…i blend this all so as to make a smooth shorba/gravy)…blend this all…
now in the same oil u fried the onions add 2 or 3 green cardamoms(alaichee) and add the usual masalas…salt/red chillies/haldi /zeera etc…and add the blended onions and tomato and let the masala cook…when the oil seperates add the meatballs and some water and let it sit and simmer for like half an hour…much of the water will evaporate and the salan will be ready…
serve…!!